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Mostrati risultati da 41 a 60 di 175
Titolo Data di pubblicazione Autore(i) File
Microbial inactivation by high-pressure homogenization: effect of operating parameters, valve design and scale of operation 1-gen-2011 Donsi', Francesco; Marianna, Annunziata; Lenza, Ermelinda; Ferrari, Giovanna
Pulsed Electric Fields – assisted vinification 1-gen-2011 Donsi', Francesco; Ferrari, Giovanna; Fruilo, Marina; Pataro, Gianpiero
Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods 1-gen-2011 Donsi', Francesco; Marianna, Annunziata; Sessa, Mariarenata; Ferrari, Giovanna
EFFECTS OF EMERGING TECHNOLOGIES ON FOOD QUALITY 1-gen-2011 Donsi', Francesco; Ferrari, Giovanna; Paola, Maresca; Pataro, Gianpiero
Encapsulation of bioactive compounds in nanoemulsion-based delivery systems 1-gen-2011 Donsi', Francesco; Sessa, Mariarenata; Ferrari, Giovanna; Houda, Mediouni; Arbi, Mgaidi
Encapsulation of bioactive compounds in nanoemulsion-based delivery systems 1-gen-2011 Donsi', Francesco; Sessa, Mariarenata; Houda, Mediouni; Arbi, Mgaidi; Ferrari, Giovanna
Mass Transfer Enhancement by Means of Electroporation 1-gen-2011 Pataro, Gianpiero; Ferrari, Giovanna; Donsi', Francesco
Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices 1-gen-2011 Maresca, Paola; Donsi', Francesco; Ferrari, Giovanna
Pulsed Electric Fields – assisted vinification 1-gen-2011 Donsi', Francesco; Ferrari, Giovanna; Marina, Fruilo; Pataro, Gianpiero
Freeze-thaw stability of lecithin and modified starch-based nanoemulsions 1-gen-2011 Donsi', Francesco; Yuwen, Wang; Qingrong, Huang
Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion 1-gen-2011 Sessa, Mariarenata; Rong, Tsao; Ronghua, Liu; Ferrari, Giovanna; Donsi', Francesco
Infusione di oli essenziali in alimenti solidi attraverso l’incapsulamento in nanoemulsioni 1-gen-2012 Donsi', Francesco; A., Cuomo; Ferrari, Giovanna
Estrazione di succo di mirtillo mediante pressatura assistita da PEF 1-gen-2012 Pataro, Gianpiero; Donsi', Francesco; Ferrari, Giovanna
Impatto delle Tecnologie Innovative sulla qualità di un succo di mela modello: PEF, HPH e HHP a confronto 1-gen-2012 Donsi', Francesco; Ferrari, Giovanna; M., Arbi; Paola, Maresca; Pataro, Gianpiero; Maria Rosaria, Vincensi; H., Lefires
Pulsed Electric Fields on texture and diffusive properties of pork meat tissue 1-gen-2012 Wittner, M.; Murgueito, N.; Schulz, M.; Knorr, D.; Pataro, Gianpiero; Donsi', Francesco; Ferrari, Giovanna
PEF-assisted juice extraction from different grape varieties 1-gen-2012 Pataro, Gianpiero; Ferrari, Giovanna; Donsi', Francesco
Effect of Emulsifier Type and Disruption Chamber Geometry on the Fabrication of Food Nanoemulsions by High Pressure Homogenization 1-gen-2012 Donsi', Francesco; Sessa, Mariarenata; Ferrari, Giovanna
Nutritional composition of Zizyphus lotus L. seeds 1-gen-2012 Moncef, Chouaibi; Nesrine, Mahfoudhi; Leila, Rezig; Donsi', Francesco; Ferrari, Giovanna; Salem, Hamdi
Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier. 1-gen-2012 Donsi', Francesco; Marianna, Annunziata; Mariarosaria, Vincensi; Ferrari, Giovanna
Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis) 1-gen-2012 Mahfoudhi, N; Chouaibi, M; Donsi', Francesco; Ferrari, Giovanna; Hamdi, S.
Mostrati risultati da 41 a 60 di 175
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